A delightful Cranachan Raspberry Cheesecake made with hobnobs, cream cheese, whipped cream, and raspberries, layered and decorated with raspberry jam and fresh mint.
1: Blitz the hobnobs in a food processor or crush in a plastic food bag using a rolling pin.
2: Melt the butter in a saucepan or microwave.
3: Combine the biscuit crumbs with the melted butter and press into a 20cm round tin to create an even layer.
4: Chill the base in the fridge to set.
5: In a bowl, beat the cream cheese, double cream, honey, and whisky until thickened.
6: Spread half of the cream mixture onto the biscuit base and press raspberries into it.
7: Cover with the remaining cream mixture and smooth it over.
8: Use a raspberry template to mark the outline on the cream surface.
9: Fill the outline with raspberry jam and decorate with raspberries.
10: Insert sprigs of mint on top and set in the fridge overnight.
11: Remove from tin, smooth the sides with a warmed knife, and serve on a plate.
